Sheet Pan Lemon-Herb Chicken Breasts with Crispy Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon-Herb Chicken Breasts with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken Breasts with Crispy Roasted Vegetables

Enjoy a bright and flavorful sheet pan dinner featuring tender lemon-herb marinated chicken breasts paired with a colorful medley of crispy roasted vegetables. The vibrant freshness of lemon and garlic elevates the savory notes of the chicken while the caramelized vegetables add a delightful crunch in every bite.

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NUTRITION

423kcal
Protein
37.4g
Fat
18.5g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

1 serving (6 oz) Chicken Breast

1/2 medium Zucchini (~100g)

1/2 medium Red Bell Pepper (~75g)

1/4 medium Red Onion (~40g)

1.5 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

Dried Thyme & Rosemary to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, and a pinch of dried thyme and rosemary.

  • 3

    Place the chicken breast on the sheet pan and brush both sides generously with the lemon-herb mixture.

  • 4

    Chop zucchini, red bell pepper, and red onion into bite-sized pieces and spread them around the chicken breast on the sheet pan.

  • 5

    Drizzle any remaining marinade over the vegetables and toss gently to coat evenly.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly crispy edges.

  • 7

    Optional: Broil for an additional 2-3 minutes for extra crispiness on the vegetables.

  • 8

    Let the chicken rest for a few minutes before slicing and serving alongside the roasted vegetables.

Sheet Pan Lemon-Herb Chicken Breasts with Crispy Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon-Herb Chicken Breasts with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken Breasts with Crispy Roasted Vegetables

Enjoy a bright and flavorful sheet pan dinner featuring tender lemon-herb marinated chicken breasts paired with a colorful medley of crispy roasted vegetables. The vibrant freshness of lemon and garlic elevates the savory notes of the chicken while the caramelized vegetables add a delightful crunch in every bite.

NUTRITION

423kcal
Protein
37.4g
Fat
18.5g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

1 serving (6 oz) Chicken Breast

1/2 medium Zucchini (~100g)

1/2 medium Red Bell Pepper (~75g)

1/4 medium Red Onion (~40g)

1.5 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

Dried Thyme & Rosemary to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, and a pinch of dried thyme and rosemary.

  • 3

    Place the chicken breast on the sheet pan and brush both sides generously with the lemon-herb mixture.

  • 4

    Chop zucchini, red bell pepper, and red onion into bite-sized pieces and spread them around the chicken breast on the sheet pan.

  • 5

    Drizzle any remaining marinade over the vegetables and toss gently to coat evenly.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly crispy edges.

  • 7

    Optional: Broil for an additional 2-3 minutes for extra crispiness on the vegetables.

  • 8

    Let the chicken rest for a few minutes before slicing and serving alongside the roasted vegetables.